Method

Boil the kettle ready for stage two. Heat the vegetable oil in a pan and quickly fry the cardamom pod, onions, garlic and ginger paste for one minute. Add coriander, chilli powder, cumin, tomatoes, bay leaves and lamb and cook for eight minutes, turning the lamb.

Turn the grill on to a high heat ready for stage three. Add the chickpeas with enough water from the kettle to cover the lamb and simmer for five to six minutes. Remove meat, brush with mustard and cover the top with garam masala.

Grill the meat at a high heat for two minutes, plate on top of chickpea mix. Garnish with coriander.

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